There is nothing better than a stack of light and fluffy blueberry pancakes on a slow Sunday morning. I am a true believer that the weekends were made for big breakfasts. Though these pancakes are a cinch to prepare they are not an everyday affair at our house. You will find us enjoying our pancakes on a slow Saturday or Sunday morning, still in our pajamas, taking in some precious family time together.
I have always preferred the fluffy, cakey pancakes to the big thin buttermilk pancakes(sorry uncle Jeff), and these pancakes are just the ticket. I have a new love for adding little morsels of goodness to my pancake batter lately; blueberries, chocolate chips, drops of nutella… you know the stuff. But I have found that the best way of adding your goodies to your pancakes is by sprinkling them on during the cooking process. This way ensures that your berries won’t get smashed while mixing the batter and you won’t end up with a blue batter resembling a squished smurf.
The other beautiful thing about this delicious recipe is that all the ingredients are pantry staples so there is no need to run to the store last minute for, I don’t know… buttermilk.
- 1 cup all-purpose flour
- 2 tsp baking powder
- pinch of salt
- 2 tbsp granulated sugar
- ¾ cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- Combine flour, sugar, salt, and baking powder into a bowl and mix well.
- In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Make sure your butter is not too hot or you will end up scrambling your egg.
- Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
- Heat a non-stick pan or griddle to 350 degrees or medium heat. Use a ⅓ cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
- Sprinkle desired amount of blueberries on each pancake.
- Cook until the first side is golden brown, or until the edges are dry and bubbles are forming. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.